Method

Preheat the oven to 180C/160C fan/gas 4. Grease and line a 23cm spring-form cake tin with baking parchment.

Crush or blend the biscuits to a fine crumb then stir through the butter. Pour into the cake tin and smooth with the back of a spoon. Bake in the oven for 10mins then cool fully. Reduce the oven temperature to 160C/140C fan/gas 3.

Whisk together the eggs and sugar for 2mins then mix in the ricotta, mascarpone, flour, clementine and lemon zest, ground cinnamon, nutmeg and allspice until well combined.

Pour the cheese mix over the biscuit base and bake in the oven for 45mins until set with a gentle wobble. Turn off the oven, open the door a crack and leave to cool fully.

Meanwhile, place the berries, red wine, honey, cinnamon stick, clementine juice and cloves in a pan and bring to the boil. Simmer gently for 10mins until thick and syrupy.

Serve the cheesecake with a dusting of cinnamon and top with the berries.